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Hi Bold Bakers!
Puff Pastry was something I have wanted to make for a long time since I started my Bold Baking Basics series. I made my easy Puff Pastry and it was a hit! But now what to do with it???? That’s when I turned to you and the requests came flooding in. Within minutes we had decided on Savory Pop-Tarts and plenty of ideas as to what to fill them with. I was excited about doing Spinach and Ricotta Savory Pop-Tarts. You often see this flavor in a pie, fill pastry or a quiche so a Pop-Tart is just another delicious version of those.
If you want to substitute the Ricotta, you can always use my Homemade Cream Cheese recipe, it will work beautifully in the Pop-Tarts.
What I like to do with these Savory Pop-Tarts is make up a bunch and freeze them raw. Then, just imagine coming home from school or work and eating a freshly baked Pop-Tart. They are for kids young and old.
Do you want even MORE Pop-Tart Flavors? Check out my Pizza Pop-Tart and Ham & Cheese Pop-Tart.
Try These Recipes!
Watch The Recipe Video!
Savory Spinach Ricotta Pop-Tarts
Ingredients
- 2 cups (10oz/280g) cooked spinach
- 1 cup (8oz/225g) ricotta
- 1 egg
- Salt and pepper
- Puff Pastry
- Egg wash*
Instructions
- In a bowl mix together the cooked spinach, ricotta, egg and seasoning. If you are using frozen, cooked spinach make sure you drain it really well, wring out a small amount at a time in your hands to remove as much the liquid. Set aside in the fridge.
- Roll out thepuff pastry on a floured surface until ¼ - ½ inch thick.
- With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.
- Spoon the filling onto a piece of the pastry. Take care not to overfill or the filling will come out.
- Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give your Pop-Tart a lovely golden color. Prick the top with a fork to release steam while baking.
- Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
- Enjoy warm from the oven.
- Notes
- You can freeze the pop tarts raw and then bake from frozen when needed.
- Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry
This worked great- got the flaky layers I was looking for. I did find it was easier to keep the dough cold by cutting it into quarters and just making two at a time (with the rest of the dough in the fridge). If I tried rolling the whole batch at once, by the time I got to the last few, they were getting very warm. Also, rather than cutting two pieces for each tart, I cut one longer one and folded it over the filling, then you only have three sides to seal. I made 3 batches- veggie pizza,… Read more »
Hi Jemma,
Just wanted to know if I can use fan settings for this bake?
Thanks
Delicious!!
Like cheese onion tart and chicken mushroom tart pls ????????????
Hi Gemma
I am great fan of your bold recipes.
I have tried many and they turned out very good.
I an vegetarian..need to know what will be the substitute for egg wash here. Not sure if anything else can bring this beautiful color on pastry.
Thanks
Neelam Gera
Hi Gemma, I can’t wait to try your amazing recipes and thank you for sharing in simplest way possible ☺ all I tried for now is Best Ever banana bread
have you ever made ,Italian Easter pie ,made with Italian meats and cheeses ,,,,.your dough mite work for that or do yoy have a dough recipe for that mom would use same dough for apple strudel it was dino but I cant find or remember how she made it ,,,
hello ,have some keiffer pears ,going to try your dough recipe and turnovers ,will keep you posted, 92717
Will it still be as good if it’s set on table for a long time? Like maybe 3-6 hours?
Can you use feta instead of ricotta??